Simple Chicken Ramen Recipe

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Instant ramen may be a go-to for those in a hurry, but creating authentic traditional ramen can be a rewarding endeavor, showcasing a rich and layered broth. Chef Bill Kim of Urbanbelly in Chicago has developed a simplified version of homemade ramen that is both quick and flavor-packed. This easy chicken ramen recipe eliminates the instant noodle packs, focusing instead on fresh ingredients. Chef Kim starts by enhancing chicken broth with dried mushrooms and kombu, a type of seaweed known for its umami flavor. He then adds chicken spiced with chile, soft-boiled eggs, and either gai lan or bok choy to complete the dish. While this recipe is designed to serve two, it can easily be scaled up; the broth is also great for freezing and can be utilized later.

Frequently Asked Questions

What is kombu?

Kombu is the Japanese term for dried sea kelp, a key ingredient in Japanese cooking, particularly for making dashi and ramen broth. Its natural glutamic salts contribute to umami, recognized as the fifth basic taste. Kombu is widely available, commonly found alongside other dried seaweeds in grocery stores, especially in Asian markets.

What’s the difference between soy sauce and shoyu?

Shoyu refers specifically to Japanese-style soy sauces that are produced through the fermentation of soybeans, wheat, salt, and water.

Notes from the Food & Wine Test Kitchen

To maintain the integrity of ramen’s warmth, it is traditional to heat the serving bowls prior to adding the ramen. This can be done by boiling the broth and pouring it into the bowls for warming. Afterward, return the broth to the pot, bringing it back to a boil before serving.

Make Ahead

For those who like to plan ahead, the broth can be kept in the refrigerator for up to a week or can be frozen for up to three months, allowing for convenient meal prep.

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www.foodandwine.com